Crepes Recipe

| May 17, 2006 | 3 Comments

Thin, filling-ready crepes are easy to whip up with this easy crepes recipe. If you’ve ever had crepes from a street vendor in Paris, you’ll swoon for these.


On Mother’s Day morning I decided to treat myself by making a special breakfast: crepes. I’ve never made them before so it really was a trial and error experience. Two or three of the crepes were tossed before they could be consumed due to failures on my part. But the last four were perfect.

For fillings, I tried a few things: peanut butter and fluff; peanut butter, fluff and strawberries and strawberry preserves. I think the peanut butter, fluff and strawberries was my favorite. It had a nice mix of sweetness with a fresh crunch from the giant strawberries I’d sliced onto it.

Crepes
 
Prep time
Cook time
Total time
 
Serves: yields 6-8 crepes
Ingredients
  • 2 eggs
  • 1 cup skim milk
  • ⅔ cup all-purpose flour
  • 1½ teaspoons vegetable oil
  • ½ tsp vanilla extract
  • a dash of salt
Instructions
  1. Combine all ingredients in a blender and process until batter is very smooth. You may have to scrape down the sides of the bowl as well. Leave covered and place in refrigerator for one hour, to allow batter to cool.
  2. Spray a medium skillet with cooking oil and preheat on the stove over medium heat. Pour ¼ cup to ⅓ cup of the batter into the heated pan.
  3. Let cook until golden brown on each side. Repeat until all the batter has been cooked. Serve warm with toppings of your choice.
  4. Extra crepes can be frozen and stored.

I’m usually not a big fan of using the microwave for much but when I saw 28 Cook’s recipe for these fat free, crispy, easy homemade potato chips, I knew had to give it a try. So that’s on deck for tonight. I’ll post about it later.

Category: Breakfasts, Dessert

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (3)

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  1. Robin says:

    These were delicious! My boyfriend (who cooks as well as I do) and I made these for dessert. They were so easy to make. We even had 2 pans going! My son liked them so much, he requested them for breakfast tomorrow morning.

  2. Carl Weaver says:

    My favorite combination is bananas and Nutella. Drool…

  3. Josie says:

    I have a very similar recipes for crepe (I don’t often refrigerate it because I don’t have the time. Do you think it makes a difference?) My son loves them for breakfast. He only likes his with Nutella (and fruit on the side) but mine and my husband’s favorite filling is Nutella and strawberries.

    P.S. I found you a few months ago (don’t remember how) and decided to delurk to comment on the pb cookies recipe I tried yesterday.

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